cannabis butter

Cannabis-infused butter (cannabutter) is one of the simplest and most common ways to make infused cannabis edibles. However, making infused butter can be a little bit tricky. In order to activate its psychoactive potential, the flower must be heated slowly at a low temperature. This recipe will first guide you through this process–called decarboxylation–before walking you through a step-by-step guide to infusing butter.

Cannabutter for Edibles

butter

(7-10 grams) cannabis

Decarb the cannabis

Preheat oven to 245ºF. Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally. Now, your cannabis has been decarboxylated and you’re ready to cook your butter.

Grind the cannabis

Grind the decarboxylated cannabis coarsely with a hand grinder.

Melt the butter

Add 1 cup of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.

Add the cannabis

As the butter begins to melt, add in your coarsely ground cannabis product.

Simmer

Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.

Strain the cannabutter

Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).

Refrigerate the jar of butter

If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)

Dose carefully

Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.

https://cdn.jwplayer.com/videos/6GKkEKQC-vCwENQcF.mp4

Want to make your own edibles? Learn how to make cannabis-infused butter, or cannabutter, one of the easiest and most common foundations of any edibles recipe.

How to make cannabis-infused butter (a.k.a. cannabutter)

This easy, step-by-step beginner&#x27;s guide will teach you how to easily make cannabis butter, also known as cannabutter, at home in a crockpot or water bath. This versatile recipe can then be used to make a variety of your favorite edibles.

Easy Crockpot Cannabutter Recipe

cannabis flower

16 ounces (4 sticks) unsalted butter

Lay a clean tea towel down on the bottom of a slow cooker or crockpot. This will create a buffer between your mason jars and the crockpot, potentially preventing any jar from moving or cracking during cooking. Fill your crockpot with enough warm water to cover the mason jars you plan on using in the water bath. Be careful not to overflow. Aim for the water to reach at least 3/4 the way up the jar.

Place a digital thermometer in the water and set the crockpot to high heat. When a temperature of around 185°F is reached, turn the heat to low.

While the water bath is heating up, measure, and decarb your cannabis flower by baking it in an oven set to 240° F for 40 minutes. Click here if you need a tutorial on cannabis decarboxylation.

Evenly divide the butter and the decarbed cannabis flowers between two mason jars. We recommend using pint mason jars, as two sticks of butter fit inside one jar perfectly.

Wipe the jars&#039; rim with a clean towel and place the lid on, tighten the metal ring to finger-tip tightness. It does not have to be tightened extremely tight.

Carefully place the jars into the water bath, place the lid on the crockpot, and cook for 4 hours. You want to maintain a temperature of around 185°F the entire time.

After 4 hours, carefully remove the jars from the water bath and allow them to cool enough to handle. You are now done with the crockpot and can discard the water bath.

Prepare a straining area with new, clean mason jars and a strainer, paper filter, cheesecloth or French Press. Pour the contents of the mason jar through the strainer to separate the plant-matter from the infused butter.

Add the strained butter to whatever jar you would like to store it in. For this step, we recommend a flexible container or wide-mouth mason jar. You can also use silicone butter molds here if desired. Place the container in the refrigerator and allow it to cool completely.

During refrigeration, the infused butter will harden and solidify. Remove the solid block of butter and drain the remaining liquid which is the unwanted, leftover water and milk solids.

Your cannabis butter is ready to enjoy! Store this in the refrigerator according to the expiration date on the butter you used, or store for even longer in the freezer.

butter (270 milliliters)

Preheat oven to 245ºF (118ºC). Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF (149ºC) and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally. Now, your cannabis has been decarboxylated and you’re ready to cook your butter.

Add 1 cup of water (270ml) and 1 cup of butter (270ml) into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.

Maintain low heat (ideally above 160ºF (71ºC)) but never exceeding 200ºF (93ºC)) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.

Making your own cannabis butter aka cannabutter is a perfect way to always be able to whip up a quick batch of edibles, or just dip a spoonful in your tea when it’s time to hit the couch and coast away

Cannabutter

ground, decarboxylated cannabis

Cheesecloth

Storage container

What is cannabutter?Cannabis-infused butter, or cannabutter, is one of the simplest and most common ways to make edibles. Butter is an ideal medium for cannabis infusion because it’s delicious, versatile to use, and THC needs to bind to fat molecules, which are abundant in butter (as well as oils such as coconut, olive, and vegetable oil).The infusion process takes a few hours, but it’s easy to do and this recipe will show you how to do it.As with all edibles, start low and go slow: After making food with cannabutter, try a little bit first, wait 45-60 minutes for effects to kick in, and have more only if you want stronger effects.

How to Make Cannabutter for Edibles

unsalted butter

water

cannabis (7-10 grams), decarboxylated

Preheat the oven to 245ºF (118ºC). Cover the baking sheet with parchment paper and place the loosely broken up cannabis on it. Heat in the oven for 30-40 minutes. Gently mix the buds every 10-15 minutes to expose all sides of the buds. (Older, drier cannabis may require less time.) Tip: You can also set your oven to 300ºF (149ºC) and heat for 10-15 minutes, although the low-and-slow approach is recommended to better preserve cannabinoids and terpenes.

Grind or break up the cannabis.

Grinders break weed down to the same consistency and will save you time, but you can just as easily break up the weed with your hands. Keep in mind that anything small enough to fit through the mesh strainer or cheesecloth will end up in your finished product, so be careful not to grind the weed into a fine powder.

On low heat, melt 1 cup (270ml) of butter in a saucepan, stock pot, double-boiler, or slow cooker. Add 1 cup (270ml) of water, which will help regulate temperature and prevent the butter from scorching.

After the butter is fully melted, add in the decarbed cannabis.

Simmer on low heat, between 160ºF (71ºC) -  200ºF (93ºC); but don’t exceed 200ºF (93ºC) or you may burn out the cannabinoids. Simmer for 2-3 hours, stirring occasionally. The mixture should never come to a full boil.

Strain the mixture

Place a mesh strainer or cheesecloth over a jar and pour the butter-cannabis mixture through it. Discard the plant material. Tip: Don’t squeeze out every bit of butter—this will add chlorophyll to your cannabutter, giving it a bad plant taste.

Refrigerate

Place the jar of butter in a fridge, and let it solidify before using, ideally overnight, or a few hours at least. If excess water forms at the bottom of the jar, remove the solid butter with a knife and drain out the water.

Making weed butter in the Instant Pot is easy and straightforward. This Instant Pot cannabutter recipe combines decarboxylation and infusion into one single process.

Instant Pot Cannabutter

dried cannabis buds or sugar leaves

If using the cannabis buds, grind the buds in a coffee grinder. If using sugar leaves, crumble the leaves by hands. Place the plant in a sealed glass jar.

Add 4 cups of water into the inner pot of the instant pot. Place a trivet in the inner pot, and then place the glass jar on the trivet.

Place the lid on the instant pot, and close the pressure valve. Turn on the instant pot to cook on high pressure for 40 minutes, to decarboxylate the cannabis.

Manually release the pressure and open the Instant Pot. Remove the glass jar from the pot.

Roughly cut the butter into smaller cubes. Add the butter into the glass jar. Seal the jar with the lid again, and return the jar back into the inner pot.

Add more water into the instant pot to create a water bath for the glass jar.

Place the lid on the instant pot, and leave the pressure valve open. Press &quot;slow cook&quot; and select the cooking time for 4 hours. When cooking is done, remove the glass jar from the instant pot.

While the butter is still hot, strain the butter through a coffee filter, keeping behind the cannabis pulp and the white milk solids. If some milk solid got through, filter again as needed.

Pour the cannabis-infused butter fat into a clean glass jar. Store the cannabutter in the fridge for up to 2 months, or in the freezer for up to 6 months. Repurpose the pulp and milk solids in other edible recipes, such as this cannabis peanut butter cookies.

Making weed butter in the Instant Pot is easy and straightforward. This Instant Pot cannabutter recipe combines decarboxylation and infusion into one single process.

Full recipe and tips on using both the cannabis buds and sugar leaves: https://www.yangsnourishingkitchen.com/instant-pot-cannabutter/

What to make with cannabutter?
- Cannabis Chocolate -
Full recipe: https://www.yangsnourishingkitchen.com/cannabis-chocolate/

- Vanilla and Chocolate Weed Ice Cream -
Video: https://youtu.be/JqWVtPYETGs
Full recipe: https://www.yangsnourishingkitchen.com/weed-ice-cream-vanilla-chocolate/

- Cannabis-Infused Matcha Ice Cream -
Video: https://youtu.be/zXoRjIcedK4
Full recipe: https://www.yangsnourishingkitchen.com/matcha-cannabis-ice-cream/

What to make with leftover cannabis pulp?
- Cheesy Weed Crackers -
Video: https://youtu.be/dEeIlTqwWQE
Full recipe: https://www.yangsnourishingkitchen.com/cheesy-weed-crackers/

- Cannabis Peanut Butter Cookies -
Video: https://youtu.be/sTQKH4WCoww
Full recipe: https://www.yangsnourishingkitchen.com/cannabis-peanut-butter-cookies-gluten-free/

Music credit: https://www.bensound.com

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Top Tags

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